Mexican Style Stuffed Sweet Potatoes

20 minutes
1:30
4 portions

This sweet potato recipe is loaded with Mexican flavours and big on colours, and makes for a delicious light vegetarian lunch or side dish. It is guaranteed to make your mouth water!

Ingredients

2 large sweet potatoes, cleaned (2 pounds in total)
15 ml (1 tbsp.) olive oil
½ small red onion, finely chopped
2 garlic cloves, finely minced
5 ml (1 tsp.) cumin
2.5 ml (½ tsp.) ground coriander
2.5 ml (½ tsp.) smoked paprika
1 red bell pepper, diced
125 ml (½ cup) whole kernel corn
125 ml (½ cup) black beans, cooked
60 ml (¼ cup) fresh coriander, chopped, and more for garnishing
250 ml (1 cup) Biobio cheddar cheese, grated
Tabasco to taste
Salt and pepper to taste

Preparation

With the rack in the middle position, preheat the oven to 400°F. Wrap each sweet potato in aluminum foil. Put in the oven and bake for 60 to 75 minutes or until tender. Let cool before cutting the sweet potato in half. Remove the flesh while keeping 1 cm thick of potato flesh. In a bowl, scoop out the flesh, mash, and set aside.

In the meantime, soften the onions in oil in a skillet for 5 minutes. Add the garlic, red bell pepper, corn and spices, and cook for 5 minutes. Add this mixture to a bowl with the black beans, sweet potato flesh, coriander and half of the cheddar cheese. Mix and add Tabasco to taste. Salt and pepper.

Stuff each potato generously and sprinkle with the remaining cheese. Put in the oven and cook for 15 minutes. Serve warm.

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Pairings

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These medium-bodied wines offer supple tannins that often carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).